Chocolate Tart with Chilli and Fleur De Sel

Indulgence, par excellence!

A composition of delicately melting chocolate with fiery hot chilli and fleur de sel, delicate crystals that are formed on the surface of the sea as it evaporates.

We recommend rounding off this delectable tart with an aromatic rum, served in our RIEDEL Sommeliers Cognac VSOP so it is perfect for providing the ideal tasting experience of Cognac: fruit, body, finesse and fire.

The finely tuned shape of this glass harmonizes aroma and taste, tempers alcohol and stringency of the palate, and emphasises the bouquet. The flute-shaped glass allows its contents a very small evaporation surface.

Alongside this tart, it'll be an indulgent experience from start to finish!

Chocolate tart with chilli and fleur de sel

For the dough

  • Butter for the mould
  • 200 g wheat flour
  • 80 g sugar
  • 1 egg yolk
  • 150 g butter
  • 1 pinch of salt

For the filling

  • 400 g whipped cream
  • 300 g Lindt chilli chocolate
  • 50 g butter
  • 50 g sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 egg white

For the garnish

  • 100 g dark cake glazing
  • 1 tsp. of fleur de sel for sprinkling

To prepare the delicate chocolate-chilli tart, preheat the oven to 180°C top/bottom heat and grease the springform pan (approx. 28 cm) or line it with baking paper. To make the dough, place the flour in a mixing bowl and add sugar, egg yolk, butter and salt. Mix everything using a hand mixer with dough hook until you have a smooth dough. The dough should then be wrapped in cling film and placed in the fridge for half an hour. Then lay out about half of the dough on the bottom of the springform pan and form the other half into a roll, which should be carefully pressed against the edge of the springform pan to form a rim of approx. 3 cm in height.

Now heat the cream for the filling in a pan and add the coarsely chopped chilli chocolate while constantly stirring until the mixture melts into a bitter-sweet chocolate cream, then remove from the stove. After allowing to cool for a short time, stir in butter, sugar and vanilla extract. Using a whisk, a foamy mixture of egg and egg white is then stirred into the cream. Pour the cream filling onto the pastry base and place the springform pan on the middle shelf of the oven rack.

After the tart has browned a little during the 40-minute baking process in the oven, take the chocolate creation out and carefully loosen the edge of the tart, but allow it to cool in the mould. Finally, spread a thin layer of the cake glazing on the tart. Leave to rest for at least one hour in a cool place and then, as a fine contrast, garnish the tart with fleur de sel and serve together with a rum digestif in a RIEDEL Sommeliers Rum glass. Et voilà & bon appétit- enjoy the chilli-chocolate dessert dream!